Garland US RANGE U SERIES GAS RESTAURANT RANGES - Manual (Page 13)

Part # 4523341 Rev 2 (03/04/10) Page 13
PRODUCT APPLICATION INFORMATION
General
The range is the workhorse of the kitchen because of its
versatility . Most frequently used in small applications, such as
cafes, schools, church kitchens, firehouses, and small nursing
homes where demands are less taxing . As a general rule of
thumb, one four to six burner range with a hot top will be
adequate for a restaurant seating 30 to 35 .
The top of the range is designed for flexibility and the
preparation of numerous different types of products . It may
be equipped with two, or even three different types of tops
and burners, depending on the menu needs . An operation
that cooks to order, or uses the range primarily as back-up
will find that open burners will suit most of their needs .
Preparation of soups, stocks, or sauces is done on a hot top
where slow, even cooking is desirable .
Heating larger quantities of food can be done more
efficiently than heating small quantities . Pots and pans
should be covered whenever possible to reduce energy
consumption .
High acid sauces, such as tomato should be cooked in
stainless steel rather than aluminum to avoid chemical
reaction . Light colored sauces such as Alfredo may be
discolored by the use of aluminum, especially if stirred with
a metal spoon or whip . Saltwater shellfish may pit aluminum
pots if they are frequently used for this purpose .
NOTE: Many parts of the commercial range are raw steel . Hot
tops, griddles, springs, door hooks etc ., can react with the
moisture forming rust . This occurrence is normal and not
considered a defect . Clean with a stainless steel or fiber pad .
A light coating of cooking oil may be applied .
Open Burners
The most traditional uses of open burners are sautéing, pan
frying, and small stock pot work . Short-term cooking is the
most efficient use for the open burner . Pans should cover
as much of the grate as possible to minimize heat loss . The
maximum stock pot size to be used on an open burner is 12
inches, (305 mm), diameter . Open burners should be turned
off when not in use to conserve energy . Leaving a flame
burning is of no advantage since the heat is instantaneous .
MAINTENANCE AND CLEANING
Seasoning
Griddle
A . Remove all factory applied protective material by
washing with hot water, mild detergent or soap solution .
B . Apply a thin coat of cooking oil to the griddle surface,
about one ounce per square foot of griddle surface .
Spread over the entire griddle surface with a cloth to
create a thin film . Wipe off any excess oil with a cloth .
C . Light all burners, set at the lowest possible setting . Some
discoloration will occur when heat is applied to steel .
D . Heat the griddle slowly for 15 to 20 minutes . Then wipe
away oil . Repeat the procedure 2 to 3 times until the
griddle has a slick, mirror like finish . Do this until you have
reached the desired cooking temperature .
IMPORTANT: Do not set to a high position (on valve control)
or 450° (on thermostat control) during “break-in” period
NOTE: Steel griddle surface will tone (blue discoloration)
from heat . This toning will not diminish function or operation
and it is not a defect .
The griddle will not require reseasoning if it is used properly .
If the griddle is over heated and product begins to stick to
the surface it may be necessary to repeat the seasoning
process again . If the griddle is cleaned with soap and water it
will be necessary to reseason the griddle surface .
Cast Iron top Grates
First, remove the cast iron top grates from the range . Wash
the cast iron top grates thoroughly with a mild soap and
warm water . Dry the cast-iron top grates thoroughly with a
clean cloth . Immediately after drying, season the top grates
lightly with a non-toxic oil, (Liquid vegetable oil or Pam spray
oil) WARNING; DO NOT SEASON THE TOP GRATES WHILE ON
THE RANGE TOP! Seasoning grates on the range top over an
open flame could cause a flash fire . After seasoning, replace
the top grates onto the range . Turn all the range top sections
“ON LOW” . Allow the top sections to burn in this manner